blackberry apple almond spelt mini bundts ...and a winner

I've been experimenting with spelt flour once again. This time I combined it with a bit of almond flour. Bob's Red Mill carries the most beautiful almond flour! I love baking with it, it adds such nice texture and flavor. I had a bag of organic frozen blackberries left from my recent shopping spree at Whole Foods and a produce drawer filled with way too many apples, so both of these went into the mix as well.



I was all set to make muffins when I remembered I hadn't yet tried out my new mini bundt pan. Isn't it the cutest?! I went on a tiny shopping spree at Target recently and picked up a few springy things. It's been raining every gosh darn day for weeks now and I needed a little pick me up. At least we haven't had any baseball sized hail to deal with. Yikes!



I was worried my sweet little cakes would stick to the pan but with a bit of patience and a butter knife they popped out quite easily. Don't you hate it when you put time and energy...and money into making something yummy in your kitchen and it flops in the end? I'm happy to report, this recipe is no flop. In fact, these baby bundts are incredibly moist and ever so tasty. I can't wait to bake up another batch. :)



Here, try a bite!

Blackberry Apple Almond Spelt Mini Bundts
by theUngourmet

Makes 16 mini bundts

Print recipe

1 cup almond flour
1 3/4 cup spelt flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
2/3 cup lightly packed brown sugar
2 eggs
1/4 cup honey
2 tsp vanilla extract
3/4 cup almond milk
2/3 cup canola oil
1 small apple peeled and shredded
1 cup frozen blackberries

Preheat oven to 350 degrees. Grease and flour bundt pan or muffin pan.

In a large bowl, whisk together the almond flour, spelt flour, baking powder, baking soda, salt and brown sugar.

In another large bowl, whisk together the eggs, honey, vanilla, almond milk, oil and apple.

Add the dry ingredients to the wet ingredients and stir just until combined. Fold in blackberries.

Fill bundt pan 3/4 full and bake for about 20 minutes or until toothpick inserted into center comes out clean. Allow pan to cool for about 5 minutes. Run a butter knife around edges of each bundt cake and carefully remove from pan. Cool on wire rack.

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I also wanted to announce the winner of Lisa's wonderful lotion bar, Nourished Skin. :)

Random.org chose lucky number 24. Congrats to Patty!!

Email me your shipping info and I will send it on over to Lisa asap.

Have a terrific week my friends!

P.S. Stay tuned for a fun wine tote giveaway...coming up soon!!